127min 4 ppl
Umm Ali
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 6 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 10g
Carbs 48g
Fats 26g
About this dish
Shards of crisp baked filo are showered with warm, sweetened milk and cream until every piece is soaked through, then returned to a hot oven so the top turns golden and bubbling in patches. Raisins, flaked almonds and pistachios go on right at the end, so they stay toasted rather than soggy.
Allergy Info
Dairy, Gluten, Tree Nuts
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Milk700 ml
- Double cream100 ml
Dried Goods
- Filo pastry200 g
- Caster sugar80 g
- Raisins40 g
- Flaked Almonds30 g
- Shelled Pistachioschopped20 g
Spices & Seasonings
- Ground cinnamon0.5 tsp
Utensils
- Baking tray
- Saucepan
Method
1
Preheat the oven to 180 degrees Celsius and scrunch the sheets of filo loosely onto a baking tray.
Approx. 4 minutes
2
Bake for 10 minutes, until golden and crisp, then break into large pieces and scatter over the base of a large ovenproof dish.
Approx. 10 minutes
3
Warm the milk, double cream and caster sugar in a saucepan over medium heat, stirring, until the sugar dissolves and the mixture is steaming.
Approx. 6 minutes
4
Pour the warm milk mixture evenly over the crisp pastry in the dish and scatter over the raisins.
Approx. 3 minutes
5
Increase the oven to 200 degrees Celsius and bake for 15 minutes, until bubbling and golden in patches.
Approx. 15 minutes
6
Scatter the flaked almonds, chopped pistachios and ground cinnamon over the top and serve warm.
Approx. 3 minutes
